Kangaroo Filet with Mustard Cream Sauce

kangaroo loin filet

• Prep Time: 45 minutes • Yields: 3-4 servings


1 tbsp. olive oil
¼ cup dry sherry
¼ cup shallots, minced
2 tbsp. Dijon mustard
1 cup whipping cream



Small frying skillet
Large skillet
Sharp knife
Measuring cups
Cutting board



1. Pour sherry into a small skillet pan over high heat.

2. Add the minced shallots to cook until soft then, stir in mustard, and cream.

3. Bring the mixture to a boil. Stirring, and cook until sauce thickens or until shiny bubbles form.

4. This process will take about 3-4 minutes, then remove from heat, and set aside.

5. Heat oil in a large skillet and cook the Kangaroo filet over high heat for about 2-3 minutes per side.

6. Transfer to a warm plate and allow to stand for a further 2 minutes.

7. To cut the Kangaroo filet slice against the grain making perpendicular slices for correct portions.

8. Serve with sauce and enjoy!


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